Raspberry Pops

Delicious Raspberry Yoghurt Drops, made even cuter by placing in a heart shape!

120 min



Blend the raspberries with a 1/4 cup water until they form a smooth syrup.

In an ice block mould, add a few teaspoons Kalo Raspberry until you fill a quarter of the mould. Add your ice block sticks in the middle and pop into the freezer for 30 minutes.

Add a layer of the raspberry syrup up to the half mark and freeze for another 30 minutes. 

Repeat with another yoghurt and raspberry layer until your moulds are full. Freeze for 2 hours or overnight until all layers are solid.